With improving economic conditions, consumer demand for fresh-cut produce is rising. The development of the fresh-cut industry has been hindered by pathogenic contamination and quality deterioration. Scientific communities have developed novel preservation technologies for fresh-cut produce. As an innovative non-thermal processing method, cold plasma effectively preserves the nutritional value and inactivates pathogens in fresh-cut produce. This review delineates the principles of cold-plasma generation and concludes with the primary factors influencing its efficacy. These factors include the specifications and parameters of the equipment utilized, the properties of the conductive gas utilized, the method of treatment, and the intrinsic properties of a sample subjected to treatment. Furthermore, this review delineates various scenarios for cold-plasma applications. This review focuses on its effects on enzymatic activities (including peroxidase, polyphenol oxidase, and pectin methylesterase), pathogenic microorganisms, and nutritional value. This review concludes with the potential application of cold-plasma technology in the processing of fresh-cut products. This study proposes advancing plasma technology in fresh-cut produce processing by (1) optimizing cold-plasma parameters for diverse fruit and vegetable varieties and (2) scaling up to facilitate industrial application.

Fresh-cut produce is usually produced under standardized disinfection processes, which are unavailable at the ready-to-eat stage. Currently, chemical sanitizers are used for washing, but their disinfection efficacy is limited. In this study, UV-C (1.03 kJ/m²) was combined with organic acids that are generally recognized as safe (GRAS), including citric, malic, acetic, and lactic acids (LAs), to wash lettuce and cherry tomatoes that are contaminated with Escherichia coli O157:H7 and Salmonella Typhimurium. The results showed that LA was the most effective treatment among the single treatments, with a pathogen reduction and cross-contamination incidence of 2.0–2.3 log CFU/g and 28–35%, respectively. After combining with UV-C, the disinfection efficacy and cross-contamination prevention capacity of the four GRAS acids significantly improved. Among the combination treatments, the highest pathogen reduction (2.5–2.7 log CFU/g) and the lowest cross-contamination incidence (11–15%) were achieved by LA-UV. The analyses of ascorbic acid, chlorophyll, lycopene, antioxidant capacity, and ΔE indicated that neither the single nor combination treatments negatively affected the quality properties. These results provide a potential hurdle technology for fresh produce safety improvement at the ready-to-eat stage.

Ultrasound (US) washing has been verified to improve the quality of postharvest blueberry fruit. However, its physiological and molecular mechanisms remain largely unknown. In the present study, an US with a frequency of 25 kHz and a power density of 400 W for 2 min was performed to investigate its role in impacting the quality of blueberries. The results showed that US washing improved the quality of blueberries, with a higher firmness and lignin content (p < 0.05) than the control. Moreover, US washing inhibited the levels of superoxide radical (O₂^·−) production rate and hydrogen peroxide (H₂O₂) content while stimulating the superoxide dismutase (SOD) and catalase (CAT) activities of the blueberry fruit. Transcriptomic analysis screened 163 differentially expressed genes (DEGs), and the key DEGs were mainly enriched in phenylpropanoid biosynthesis, flavonoid biosynthesis, and plant–pathogen interaction pathways. Furthermore, the transcription factors and the structural genes associated with lignin biosynthesis were also identified from the DEGs. More importantly, the correlation analysis revealed that firmness and lignin content were positively correlated with the expression of C4H, COMT1, and POD52 in blueberry fruit, indicating that these genes might be involved in the regulation of US-mediated lignin synthesis. The findings provide new insight into the US-enhanced quality of blueberry fruits.

Pomegranates are rich in nutrients and classified among ready-to-eat fruits and vegetables. Although this ready-to-eat produce offers convenience, it presents risks associated with pathogenic microorganisms, highlighting the need for pre-sale disinfection. Ultraviolet light-emitting diodes (UV-LEDs) constitute an innovative non-thermal processing technology for food products, offering reduced heat generation and lower energy consumption compared to traditional ultraviolet (UV) irradiation methods. This study analyzed the effects of UV-LED technology on pomegranate seed quality over 0 to 5 days of storage. The results demonstrated significant increases in anthocyanins, polyphenols, ascorbic acid, and the antioxidant capacity in pomegranate following treatment, peaking on day 3. In contrast, the control group showed declining trends. After treatment, the aerobic mesophilic counts and counts of mold and yeast levels during storage measured between 2.73–3.23 log CFU/g and 2.56–3.29 log CFU/g, respectively, significantly lower than the control group. Non-targeted metabolomic analysis showed that UV-LED treatment prompted modifications in the biosynthetic pathways of flavonoids, flavonols, and anthocyanins. The expression of peonidin-3-O-rutinoside chloride increased by 46.46-fold within the anthocyanin biosynthesis pathway. In conclusion, UV-LED treatment represents a potential approach to the disinfection of ready-to-eat fruits and vegetables.

In Chinese cuisine, seasoning oil enhances the aroma and appearance of dishes. This study examined how processing affects flavor release in multi-ingredient oils. Volatile organic compounds (VOCs), relative odor activity value (ROAV), and variable importance projection (VIP) were used to assess flavor changes. Optimal frying was 160 °C for 15 min with 11% green Sichuan peppercorn, 3% ghost pepper, 6% green onion, 0.1% bay leaf, 0.2% deseeded tsaoko, 0.5% star anise, 0.3% fennel seeds, 1.5% dried Erjingtiao chili, 5% ginger, and 2.5% red Sichuan peppercorn. Gas chromatography–ion mobility spectrometry (GC-IMS) and gas chromatography–mass spectrometry (GC-MS) analyzed heating at 150 °C, 160 °C, and 170 °C. Temperature strongly influenced VOC formation; 160 °C produced the most diverse VOCs, including aldehydes, ketones, terpenes, esters, and alcohols. Multivariate analysis identified 73 key compounds (VIP > 1) between 150 and 160 °C, but only 39 between 160 and 170 °C, indicating that high heat reduces complexity. Compounds such as 2-methylpyrazine and (E)-2-heptenal contributed caramel, nutty, buttery notes, with 2-methoxy-3-(1-methylethyl)-pyrazine as the core aroma. Frying at 160 °C balanced sweet, floral, and roasted aromas, offering guidance for precise seasoning oil flavor control.

Sour pomegranate, a distinctive product of Xinjiang, China, is characterized by its sour and astringent taste, which contributes to a low processing rate. This study utilized single-factor experiments to screen three strains: Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus acidophilus. Through uniform design experiments, the mixed-strain ratio of L. fermentum:L. plantarum:L. acidophilus = 45%:31%:28% was determined. In addition, the amount of mixed inoculum was 2%, and the fermentation time was 11 h. Additionally, a mixed inoculation amount of 2% and a fermentation duration of 11 h were established. Utilizing electronic nose, electronic tongue, gas chromatography–ion mobility spectrometry, and non-targeted metabolomics, comparative analyses were conducted on the flavors and metabolites pre- and post-fermentation. The findings indicated that post-fermentation, umami increased by 32%, richness was enhanced by 6%, and the positive aftertaste was significantly extended. Mixed-strain fermentation facilitated the enrichment of alkanes, alcohols, aldehydes, and terpene volatile compounds; notably, the content of hexanal (fresh fruity aroma) and limonene (citrus aroma) increased by 1.95 times and 1.45 times, respectively, thereby augmenting the complexity of the aroma. Furthermore, mixed-strain fermentation significantly upregulated terpenes, amino acids and their derivatives, steroids and their derivatives, and alkaloid metabolites. These results offer potential technical support for the high-value utilization of agricultural products.